Pasta Three Ways

Name: Pasta Three Ways
Ingredients: 2 tablespoons olive oil; 1 onion small, finely diced; 1 garlic clove finely diced; 1 tablespoon tomato paste; 14 1/2 ounces plum tomatoes peeled; 2 ounces sun-dried tomatoes chopped; 1 pinch sugar; 1 ounce walnut halves; 5 ounces zucchini trimmed and grated; 3 tablespoons Parmesan grated; 1/2 lemon; 5 ounces spaghetti; 7 ounces tortellini; 3 ounces sliced ham cooked, chopped; 3 ounces swiss cheese such as Emmenthal or Gruyere, grated; 2 tablespoons onions ready-made crispy; 2 tablespoons chives finely chopped

17 ingredients

4 steps

Ingredients

2 tablespoons olive oil
1 onion small, finely diced
1 garlic clove finely diced
1 tablespoon tomato paste
14 1/2 ounces plum tomatoes peeled
2 ounces sun-dried tomatoes chopped
1 pinch sugar
1 ounce walnut halves
5 ounces zucchini trimmed and grated
3 tablespoons Parmesan grated
1/2 lemon
5 ounces spaghetti
7 ounces tortellini
3 ounces sliced ham cooked, chopped
3 ounces swiss cheese such as Emmenthal or Gruyere, grated
2 tablespoons onions ready-made crispy
2 tablespoons chives finely chopped

Directions

1

To make the tomato sauce, heat 1 tbsp oil, add the onions and garlic and saute for 3-4 mins. Stir in the tomato paste and saute for another minute. Add the canned tomatoes and sun-dried tomatoes and mash gently using a wooden spoon. Stir in the sugar and season then simmer for 15-18 mins.
2

To make the pesto, place the walnuts in a food processor and finely chop. Mix the walnuts with the zucchini, 2 tbsp Parmesan, 1 tbsp oil and the lemon juice. Set aside.
3

Cook the spaghetti in salted, boiling water for 10-12 mins until tender. Add the tortellini to the pan 3 mins before the end of cooking. Drain the pasta and separate the tortellini. Mix the tortellini with the ham, Swiss cheese and crispy onions.
4

Divide the spaghetti into two. Mix one half with the tomato sauce and the other half with the zucchini pesto. Divide each pasta dish between 4 plates then sprinkle with chives and the remaining Parmesan. Serve.